2chicken breasts (about 6 ounces each), cut into 1 inch pieces
1ham steak (6 ounces), cut into 1 inch cubes
1teaspoonpure maple syrup
1/4teaspoonground black pepper
1teaspoonextra virgin olive oil
for the sauce
1cuplactose-free 2% milk
1cupshredded swiss cheese
Preheat broiler to 500°F. Line a broiler pan with foil and spray foil with nonstick spray.
Thread chicken pieces and ham cubes onto skewers.
In a small bowl, combine dijon mustard, maple syrup, black pepper, paprika, and oil.
Brush this mustard mixture onto the chicken/ham kabobs.
Broil for about 5 minutes, flip and continue to cook for 5 more minutes or until chicken is cooked through.
Meanwhile, for the sauce, melt butter in a small saucepan over medium heat. Whisk in butter and cook for 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add mustard. Continue to cook for 5 minutes or until thick. Reduce heat to low and stir in cheese, whisking until melted.
Taste and add salt and pepper as desired.
Serve immediately with chicken and ham kabobs.
Serving size: 2 kabobs with sauce.
If using wooden skewers, soak in water for 1 hour prior to adding chicken and ham to prevent them from catching on fire.